Olive and Artichoke Pasta
Olives and artichoke hearts, paired with garlic and olive oil make a bold and flavorful meatless pasta sauce.
Ingredients
- 8 ounces olives your favorite we use kalamata
- 5 cloves fresh garlic or use proportionate amount of jarred garlic
- 8.5 ounce artichoke hearts use any size canned or bottled unmarinated unless you prefer marinated.
- ½ cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound pasta string pasta such as angel hair, vermicelli or spaghetti only use as much as you need.
- grated parmesan cheese optional
Instructions
Prepare Ingredients
- Pit the olives and cut in half lengthwise. If the artichoke hearts are whole, cut them in half or quarters. Mince the garlic cloves.
Cooking Instructions
- Cook the pasta according to package directions. Time it so the pasta will be done about the same time as the sauce. You don't need to use a whole pound of pasta if you don't need it.
- Add ½ cup olive oil and minced garlic to a skillet and warm on medium heat for a minute or two. Do not brown garlic.
- Add olives and artichoke hearts and let them simmer for 20 minutes.
- When the olive/artichoke mixture has simmered for 20 minutes, transfer the cooked pasta with some pasta water into the sauce toss gently. Let the pasta and sauce sit in the skillet for a couple of minutes before serving so the pasta can soak up some sauce and the flavors meld together.
Notes
It's not for everyone, but if you like olives, you should try this pasta dish. As always, it is quick, easy, economical and has some nutritional value too.
Nutrition
Calories: 546kcalCarbohydrates: 11gProtein: 14gFat: 51gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 36gTrans Fat: 0.01gCholesterol: 36mgSodium: 2002mgPotassium: 573mgFiber: 5gSugar: 5gVitamin A: 732IUVitamin C: 9mgCalcium: 50mgIron: 2mg
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